Oh She Glows Mushroom, Spinach & Sun-dried Tomato Quiche


 This recipe is adapted from an Oh She Glows recipe (here), I’ve simply added a few extra ingredients and voila! It takes a little while to make, but is worth it and will be perfect as a weekday lunch, with salad.


 Picture

Ingredients

Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.

 Recipe

Oh She Glows Mushroom, Spinach & Sun-dried Tomato Quiche

Oh She Glows Mushroom, Spinach & Sun-dried Tomato Quiche

Ingredients

  • 1 tablespoon ground flax + 3 tablespoons water, mixed together
  • 1 cup whole almonds, ground into flour
  • 1 cup gluten-free rolled oats or buckwheat groats, ground into flour
  • For the Crust
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1 tbsp coconut oil or olive oil
  • 1-2.5 tbsp water, as needed
  • For the Quiche
  • 1 block (14-oz) firm tofu, smoked would be extra tasty
  • 1 tablespoon coconut oil or olive oil
  • 1 onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 3 cups chopped portobello mushrooms
  • 2 tbsp chopped flat leaf parsley
  • 1 cup fresh basil leaves, finely chopped
  • 1/3 cup sun-dried tomatoes, soaked and finely chopped
  • 2 cups of washed and chopped organic spinach
  • 2 tbsp nutritional yeast
  • Goats cheese, sliced
  • 1 teaspoon dried oregano
  • 3/4-1 teaspoon fine grain sea salt
  • Black pepper, to taste
  • Red pepper flakes, to taste

Instructions

  1. Preheat oven to 180 and lightly grease a round 10-inch tart pan;
  2. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust;
  3. For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up;
  4. In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, thyme oregano, and salt;
  5. Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers;
  6. Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape;
  7. Bake the crust at 180 for around 13 minutes, until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 200;
  8. For the filling: Break apart the tofu block into 4 pieces and add into food processor and add a bunch of basil. Process the tofu until smooth and creamy - adding almond or soya milk to help it along.
  9. In a skillet, add oil and fry the onion and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted;
  10. Finally, remove from heat and stir in the processed basil tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even, then add slices of goats cheese;
  11. Bake quiche, uncovered, at 200 for around 30 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm.
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